Ingredients
Equipment
Method
- Add the chopped bacon to a large Dutch oven or heavy-bottomed pot over medium heat. Cook, stirring occasionally, until browned and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
- Carefully remove excess bacon grease from the pot, leaving about 2 tbsp behind. Add the onion and cook for 4-5 minutes, stirring occasionally, until softened.
- Add the potatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Increase the heat and bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and simmer for 15-20 minutes, stirring occasionally, until the potatoes are very fork-tender.
- Use a potato masher to mash about one-third of the potatoes directly in the pot, leaving plenty of bite-sized potato pieces intact.
- Reduce the heat to low and stir in the heavy cream. Add the instant mashed potato flakes and stir until completely incorporated. Let the soup cook for 1-2 minutes to allow the potato flakes to hydrate and thicken the soup.
- Remove the pot from the heat. Stir in the sour cream until smooth, then gradually stir in the 1 1/2 cups freshly shredded cheddar cheese until completely melted.
- Let the soup rest for 5 minutes before serving. The soup will continue to thicken as it sits. For a thicker soup, add additional potato flakes 1 tbsp at a time. For a thinner soup, stir in a splash of chicken broth or heavy cream.
- Taste and adjust the salt and pepper as needed. Ladle into bowls and top with the reserved crispy bacon, additional cheddar, sour cream, green onions or chives, and freshly cracked black pepper.
Video
Notes
- Okie Rub: The Spice Girl Kitchen Okie Rub adds smoky, savory BBQ-inspired flavor that pairs especially well with the bacon, cheddar, and potatoes. If you don't have Okie Rub, substitute your favorite salt-free BBQ seasoning blend or smoked paprika.
- Potatoes: Russet potatoes are ideal for this soup because their fluffy, starchy texture helps naturally thicken the broth and gives the soup classic baked potato flavor.
- Potato flakes: Use plain instant mashed potato flakes, not a flavored mashed potato mix. The flakes provide additional potato flavor while thickening the soup without flour. Start with 1/2 cup and allow them to fully hydrate before adding more.
- Don't over-mash: Mash only about one-third of the potatoes. You want to release enough starch to give the soup body while keeping plenty of tender potato chunks in every bowl.
- Cheese: Shred sharp cheddar directly from a block for the smoothest melt. Pre-shredded cheese contains anti-caking ingredients that can make the finished soup less smooth.
- Adding the dairy: Keep the heat low when adding the heavy cream and remove the pot from the heat before adding the sour cream and cheddar. Avoid boiling the soup once the dairy and cheese have been added.
- Salt: Okie Rub is salt-free, but the bacon, chicken broth, and cheddar all contribute salt. Start with 1 tsp and adjust the finished soup to taste.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of chicken broth or cream if the soup has thickened.
- Make Ahead: Prepare the soup up to 2 days in advance and refrigerate it separately from the toppings. Cooked bacon is best stored separately so it stays crisp.
- Substitutions: Half-and-half can replace the heavy cream for a slightly lighter soup. Green onions or fresh chives both work well for serving.
- Nutrition (per serving, 6 servings): 630 calories, 44g fat, 39g carbs, 21g protein, 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.